About this course
OSHA Safety Essentials covers the core workplace safety fundamentals every food manufacturing employee needs: recognizing common hazards on a production floor (slips, trips, moving machinery, forklift traffic, hot surfaces, and chemical exposure), using required personal protective equipment, and knowing how and when to report a hazard or near-miss.
Workplace safety in U.S. manufacturing environments, including food facilities, is governed by OSHA's General Industry standards under 29 CFR 1910, which cover areas such as hazard communication, PPE, lockout/tagout, and machine guarding. Employers are required to assess workplace hazards and provide the training and equipment needed to protect employees, at no cost to the employee. A strong safety culture also supports food safety outcomes — an employee who understands hazard reporting and safe practices is also more likely to recognize and escalate a food safety concern.
This course is intended for all employees working in or around a food manufacturing facility, including production, warehouse, sanitation, and maintenance staff.
After completing this course, learners will be able to identify common workplace hazards in a food manufacturing setting, understand the purpose of required PPE, know how to report a hazard, injury, or near-miss, and understand their right and responsibility to stop work when facing an immediate danger.
Topics covered
- Common hazards in food manufacturing environments
- Personal protective equipment basics
- Hazard and near-miss reporting
- Emergency procedures and evacuation basics
Want this tailored to your facility's policies? Build your own with AI or book a demo.